LAMB CHOPS WITH MADEIRA
Julienned vegetables and gorgeous lamb chops. Flavorful and tender. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel vegetables and cut into fine 1 inch strips.
- Simmer them, covered to preserve flavor, in butter until tender.
- Season.
- Broil lamb chops.
- Add tomato paste and wine to cooked vegetables and serve on cooked lamb chops.
Nutrition Facts : Calories 369.4, Fat 29.3, SaturatedFat 13.6, Cholesterol 80.5, Sodium 298.3, Carbohydrate 8.6, Fiber 1.6, Sugar 3.7, Protein 16.9
ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE
A nice lamb recipe that can be prepared 1 day ahead of time. Then it only roasts for about 1/2 hour. I usually double the sauce which is really yummy. This is a nice romantic dinner entree From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to 2/3 cup, about 12 minutes. Remove sauce from heat.
- Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.).
- Preheat oven to 400°F Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
- Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve immediately.
- Variation:.
- This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
- Do-Ahead:.
- Note that the sauce and lamb can be prepared eight hours ahead. The lamb needs to roast for just 30 minutes before serving.
Nutrition Facts : Calories 1156.3, Fat 100.4, SaturatedFat 52.7, Cholesterol 260.4, Sodium 120.5, Carbohydrate 4.5, Sugar 0.6, Protein 42.9
ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN REDUCTION
Categories Wine Lamb Roast Valentine's Day Dinner Meat Fall Spring Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 5
Steps:
- Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to cup, about 12 minutes. Remove sauce from heat.
- Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.)
- Preheat oven to 400°F. Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
- Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve.
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5/5 (2)Category Favourite Lamb RecipesCuisine British RecipesCalories 572 per serving
- Heat the oven to 200°C/fan180°C/gas 6. Slice the potatoes into wedges, put in a large roasting tin, then toss with 1 tbsp oil and season. Roast for 25 minutes.
- Heat 1 tbsp oil in a pan. Chop the onion, then fry gently for 10 minutes until soft. Slice and add the fresh mushrooms. Fry for 5 minutes.
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